Author: Bon Appétit Test Kitchen
In Britain, these are teatime favorites, but in the States, we like them for breakfast, too. You'll get tall, flaky, buttery scones that are excellent partners with your finest jams.
Author: Sarabeth Levine
Author: Rose Levy Beranbaum
The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.
Author: Marian Burros
Author: Nick Malgieri
The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.
Author: Nick Malgieri
In our test kitchen, Philadelphia-brand cream cheese gave us good results. This frosting would also be delicious on carrot cake or gingerbread.
Author: Fran McCullough
Author: Gina Marie Miraglia Eriquez
These classic rich, chewy cookies crack - or, yes, crinkle - as they bake. Hazelnuts, cocoa, and chocolate come together to make them particularly potent.
Author: Lou Jones
Author: Lillian Chou
Author: Tracey Seaman
Author: Gil Marks
Author: Dora Moel
Sweetened Whipped Cream. Learn to distinguish between the stages of whipped cream; it doesn't always have to be stiff.
Author: Rick Rodgers
Author: Basha F. Gelman
Author: Sally Siegel
Author: Jeanne Thiel Kelley
If you're looking for a near-instant potluck contribution, you just struck pay dirt. It would be tough to make this recipe any simpler-unless you left out the beans. A little chopping, some liquid measure,...
Author: Pableaux Johnson
Author: Dan Barber
Author: Pam Anderson